Soak the Raisins:
Place raisins in warm water and let sit while preparing the dough.

Make the Dough (Evening):
In a large bowl, mix together the sourdough starter, honey, milk, salt, and cinnamon. Stir in the flour until a shaggy dough forms.

Rest:
Cover and let the dough rest for 30–60 minutes.

Knead:
Knead by hand for 10 minutes or with a mixer for 5 minutes. Add the drained raisins during the last 2 minutes.

Ferment Overnight:
Cover and let the dough ferment at room temperature overnight (8–12 hours) until it has doubled and looks bubbly.

Shape (Morning):
Lightly flour your surface and gently press the dough to ¾–1 inch thick. Cut 8 rounds using a cookie cutter or glass. Place on a cornmeal-dusted baking sheet.

Second Rise:
Cover and let rise for about 1 hour, or refrigerate after 30 minutes to delay cooking.

Cook:
Heat a skillet over medium-low. Sprinkle cornmeal into the pan, then cook 4 muffins at a time, covered, for about 4 minutes per side until golden brown and cooked through.